Creamy Tuscan Chicken

5 from 30 votes

Our Creamy Tuscan Chicken has fresh spinach, sun-dried tomatoes, and mushrooms all in a decadent Parmesan sauce that will leave you wanting to lick the plate clean.

Prep Time15

Cook Time25

Total Time40

Course: Main Dish

Cuisine: Italian

Keyword: Tuscan Chicken

Servings: servings

Author: Caytlin McCleery

Ingredients

2 thick boneless skinless chicken breasts or 4 chicken cutlets
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated garlic or garlic powder
2 tablespoons olive oil
4 tablespoons butter
8 ounces white or cremini mushrooms sliced
2 tablespoons all-purpose flour
1 cup baby spinach
1/4 cup finely chopped sun-dried tomatoes
2 tablespoons minced garlic about 6 cloves
1 cup chicken broth
1 cup heavy cream
2 tablespoons Italian seasoning
1 cup grated parmesan cheese

Instructions

Slice 2 thick boneless skinless chicken breasts in half lengthwise to create 4 thin, even pieces. Alternatively, you can use 4 chicken cutlets which just refers to chicken breasts that are already sliced this way.
Season each piece of chicken on both sides with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon granulated garlic.
Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium-high heat.
Use tongs to lay the chicken into the skillet and cook until browned, about 4-5 minutes per side. Remove the browned chicken from the pan and set aside on a plate.
Meanwhile, slice 8 ounces mushrooms. When the chicken is done browning, melt 4 tablespoons butter in the same skillet (without wiping it out) over medium-high heat. Add in 8 ounces white or cremini mushroomshe sliced mushrooms and cook for about 5 minutes, stirring continuously, until the mushrooms have a touch of browning on them.
Add in 1 cup baby spinach, 1/4 cup finely chopped sun-dried tomatoes, 2 tablespoons minced garlic, and 2 tablespoons all-purpose flourSauté for just 1 to 2 minutes until the garlic is more golden and fragrant, the flour has dissolved, and the spinach has begun to wilt.
Stir in 1 cup chicken broth, 1 cup heavy cream, and 2 tablespoons Italian seasoning. Once it just starts to simmer, reduce the heat to low. Stir in 1 cup grated parmesan cheese until melted.
Add the chicken back into the pan. Let the sauce continue to thicken over low heat, about 3-4 minutes.
Spoon the sauce over the chicken and serve hot. The chicken and sauce can be served as is or served over cooked pasta, steamed rice, or mashed potatoes.

Video

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Notes

Adding flour to thicken the sauce is optional.

Nutrition